Device and Method for Serving Food to Be Eaten with One&#39;s Hands

ABSTRACT

A food-serving device is shown having both a top member, on which to put food to be eaten with one&#39;s hands, and at least one spacing member beneath the top member to support the top member and keep it elevated over a server. The top member has at least one aperture, through which liquid from the food placed on the top member drains onto the server below. In doing so, the invention prevents the food from absorbing that liquid and thereby creating an unappealing or ineffective means by which to hold the food.

BACKGROUND

1. Technical Field

The present invention relates to a device and a method for serving food to be eaten with one's hands.

2. Background Art

The sandwich is an iconic staple of the Western diet. It can be found in infinite permutations on restaurant menus throughout the United States and the world. Some varieties of sandwich, such as those containing cooked meats, condiments or sauces, are prone to drip those condiments or sauces, or juices from those meats, onto the plate on which they are served. Those condiments, sauces, or juices then pool on the consumer's plate, threatening to cause the liquids to be reabsorbed by the bread of the sandwich or shell of a taco if the sandwich is placed on the plate. This would make the bread or shell a soggy, unappetizing, unappealing means by which one holds the sandwich in her hands.

Sandwiches are not the only food to be eaten with one's hands, or “handheld food,” that presents the problem of liquid reabsorption. For example, tortilla-wrapped sandwiches, wraps, quesadillas, burritos, hot dogs, lettuce-wrapped sandwiches, and other “finger foods” all may contain oils or liquids that could be reabsorbed by the foods to make for an unappealing or flimsy means by which to hold them. In particular, beef hamburgers are one type of sandwich known to contain juices that may ooze out of them and onto the plate on which they are served. The bun of an improvidently placed hamburger will absorb the juices and fall apart, making the burger difficult to hold and messy. This problem exists using any type of server, including but not limited to a plate, bowl, tray, basket, dish, platter, dishware, or any other object on which food is served.

At present, no device prevents those liquids from pooling on a plate and thereby creating an unappealing surface on which to place the sandwich.

SUMMARY OF THE INVENTION

The main object of the present invention is to eliminate the disadvantages of the prior-art food-serving devices and methods.

Another object of the present invention is to elevate a food to be eaten with one's hands over and above a server on a surface containing at least one aperture through which liquids from the food may drain, so as to prevent the food from reabsorbing the liquids if placed on the surface.

Still another object of the present invention is to reduce absorption of the liquids from the food to be eaten with one's hands.

Yet another object of the present invention is to provide the capability of marking the food-serving device with indicia relating to a characteristic of the food to be eaten with one's hands.

These and other objects and advantages are achieved by a food-serving device according to the present invention, which in one embodiment comprises a generally planar top member having a top surface on which food to be eaten with one's hands is able to be placed, a bottom surface, and at least one aperture through the top member. At least one spacing member is provided having at least a portion thereof below the top member for resting on an upper surface of a server so as to position the top member over and above the upper surface of the server, whereby food liquid draining from the food placed on the top surface passes through the at least one aperture and onto the upper surface of the server so as to reduce the amount of food liquid absorbed by the food placed on the top surface. In a preferred embodiment, the top member and the at least one spacing member are integral with each other. The device may be composed of a bendable material and the spacing member is formable by at least one portion thereof being folded downwardly relative to the top member. In another preferred embodiment, at least one portion of the bendable material is at a periphery of the top member or interior of the top member, or both, such that the at least one portion of the bendable material also forms the at least one aperture when folded downwardly. In that embodiment, the top member is connected to the at least one spacing member. Preferably, the top surface has a plurality of apertures.

Preferably, the top member and at least one spacing member comprise at least one material selected from the group consisting of cardboard, stainless steel, ceramic, plastic, posterboard, bagasse, and closed-cell extruded polystyrene foam. In a further preferred embodiment, wherein the top surface of the top member has a nonporous coating for preventing the absorption of food liquid by the top member.

In a preferred embodiment the at least one spacing member is configured to orient the top surface of the top member parallel to a portion of the upper surface of the server. Alternatively, the at least one spacing member is configured to orient the top surface of the top member at an acute angle to a portion of the upper surface of the server.

In a particularly preferred embodiment, where the food to be eaten is a hamburger on a bun, the top member is generally circular and has substantially the same diameter as the bun.

In an alternative embodiment, the food-serving device is integral with the server.

In an alternative preferred embodiment, a food serving device according to the invention is used with a server having at least one latticed side wall, such as a food basket. The device is a generally planar member having at least one aperture therethrough and having an upper surface for supporting a food to be eaten with the hands, and a plurality of members extending from the periphery of the generally planar member for engaging with at least one latticed side wall of the server to releasably hold the planar member generally horizontally within the server intermediate of a bottom surface and a top thereof. As a result, food liquid draining from the food to be eaten with the hands passes through the at least one aperture to the bottom surface of the basket so as to reduce the amount of food liquid absorbed by the food to be eaten with the hands.

These and other objects and advantages are achieved by a food-serving method according to the present invention wherein a food-serving device is releasably spaced above an upper surface of a server, the food-serving device comprising a generally planar top member having a top surface on which food to be eaten with one's hands is able to be placed, a bottom surface, and at least one aperture through the top member, food to be eaten with one's hands is placed on the top surface of the top member and food liquid from the food placed on the top surface is allowed to be drained through the at least one aperture and onto the upper surface of the server so as to reduce the amount of food liquid absorbed by the food placed on the top surface.

In a preferred embodiment, indicia is provided on the food-serving device relating to a characteristic of the food. Also preferably, the step of releasably spacing comprises providing an integral piece of bendable material, downwardly folding at least one portion of the bendable material, and placing the resulting folded member on an upper surface of a server. Preferably, the step of downwardly folding additionally forms the at least one aperture.

By use of the present invention, a food to be eaten with one's hands is placed on a generally planar top member of a food-serving device resting on a server, the top member having one or more apertures such that rather than pooling on the surface on which the food is placed, the food liquid preferably flows through the apertures and onto the server below.

In accordance with a preferred embodiment of the present invention, the food-serving device is composed of a material such as cardboard, paper board, corrugated cardboard, plastic, or posterboard. In this embodiment, the device can preferably be manufactured flat, having perforated edges susceptible of being folded so as to form a platform having a top surface and supporting spacing member. Also in this embodiment, the material can preferably contain messaging or information printed on it when manufactured. Such information can preferably include advertising or indicia about the food such as, in an embodiment for use with a hamburger, the cooking temperature of the hamburger (e.g., “rare,” “medium-rare,” “medium,” “medium-well” or “well-done”). In embodiments used with other types of handheld foods, the indicia can also include what condiments were prepared on the food, what toppings, or other characteristics.

Also, in accordance with yet another preferred embodiment of the present invention, the food to be eaten with one's hands can be disposed at an acute angle in relation to the server underneath the top member, so that the food liquid drains generally parallel to the horizontal plane of the food and reduces the food liquid absorbed by the lower bread or bun or other means by which to hold the food.

In accordance with still yet another preferred embodiment of the present invention, the top member is perforated so that, when portions of the top member are pushed downward, the portions pushed downward form the “legs” or spacing members that dispose the top member over and above the server below.

In accordance with another preferred embodiment of the present invention, the top member and the “legs” or spacing members are separate pieces. In this embodiment, the pieces can preferably be connected together by an adhesive such as glue or tape. The top member can also simply rest on the spacing members without adhering to them, relying on friction to reduce horizontal movement of the top member relative to the spacing members or server.

In accordance with another preferred embodiment of the present invention usable with a server having latticed side walls, such as a food basket, the food-serving device comprises both a generally planar top member having a top surface on which the handheld food can be placed, and protruding arms extending from the periphery of the top member. Like in other embodiments, the generally planar top member of the device has one or more apertures through it so that food liquid may drain through onto the upper surface of the bottom of the server below it. In this embodiment, however, the protruding arms preferably engage with the walls of the server by extending into openings in the walls of the server, thereby elevating the generally planar top member above the upper surface of the bottom of the server and stabilizing the food-serving device horizontally and vertically within the server.

In a particularly preferred embodiment, the food-serving device can be composed of plastic, stainless steel, bagasse, ceramic, or closed-cell extruded polystyrene foam; the apertures in the top member are preferably provided by the spaces between structural elements that form the overall shape of the food-serving device, the structural elements preferably forming generally concentric shapes; and the spacing members are preferably formed by a downward depression in the structural elements. In this embodiment, the structural elements are designed to resemble a silhouette of the handheld food, such as a hamburger on a bun, to be used in connection with the device.

These and other features and advantages of the present invention will become apparent from the following detailed description of the invention with reference to the attached drawings, wherein:

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a top view of one embodiment of a food-serving device according to the invention.

FIG. 2 is a side view of the food-serving device of FIG. 1.

FIG. 3 is a perspective view of the food-serving device of FIG. 1.

FIG. 4 is a top view of another embodiment of a food-serving device according to the present invention.

FIG. 5 is a top view of the embodiment of FIG. 4 after the edges have been folded downwardly.

FIG. 6 is a bottom view of the embodiment of FIG. 5.

FIG. 7 is a perspective view of the embodiment of FIG. 5.

FIG. 8 is a top view of a further embodiment of the invention.

FIG. 9 is a perspective view of yet another embodiment of the invention.

FIG. 10 is a perspective view of still yet another embodiment of the invention.

DETAILED DESCRIPTION OF THE INVENTION

Referring now to FIGS. 1-3, a food-serving device 1.1 according to the invention is shown. The food-serving device 1.1 comprises a generally planar top member 2.1, which has a top surface 3.1 and a bottom surface 4.1, and four spacing members 5.1. Top member 2.1 comprises outer ring 11, inner ring 12, interstitial bars 15, shaped portion 18, interstitial bars 17, inner shaped portion 14, and bars 13. FIGS. 2-3 show the downwardly bent portions 16 of outer ring 11 that form the spacing members 5.1. Downwardly bent portions 16 bear the weight of the top member 2.1 and elevate the food to be eaten with one's hands over and above a surface below. The spaces between the elements of the top member 2.1 are one or more apertures 10 through which food liquid can drain. The food-serving device 1.1 can be preferably composed of cardboard, stainless steel, ceramic, plastic, posterboard, bagasse, and closed-cell extruded polystyrene foam.

Outer ring 11 and inner ring 12 of top member 2.1 are connected by interstitial bars 15. Inner ring 12 is connected to shaped portion 18 by interstitial bars 17. Shaped portion 18, in combination with inner shaped portion 14 and bars 13, form the silhouette of a hamburger on a bun, which is exemplary of a handheld food intended for use with this embodiment of the invention. The food liquid can include, for example, any of the following: juices from inside cooked meats such as beef, lamb, chicken, turkey, or pork; condiments such as ketchup, mustard, mayonnaise, relish, pesto, chutney, soy sauce, vinegar, oil, salsa, Worcestershire, Hollandaise, gravy, or other sauces; sandwich dressings such as pickles, onions, lettuce, or tomatoes; or any other source.

Referring now to FIGS. 4-7, another embodiment is shown comprising a generally planar integral piece of bendable material 6.2, including a top member portion 8.2 and peripheral portions 7.2. The bendable material can be any of paper, cardboard, paperboard, corrugated cardboard, plastic, or posterboard. Top member portion 8.2 has one or more apertures 20, through which food liquid may drain, and edges 27 at its periphery. Peripheral portions 7.2 comprise peripheral segments 22, peripheral-edge-segment edges 23, peripheral edge segments 24, perforations 25, and label area 28.

Using the integral piece of bendable material 6.2, a food-serving device according to the present invention can be formed. To construct the spacing members, peripheral segment 22 and peripheral edge segment 24 are folded down along edge 27. A cut is made along perforation 25 (or alternatively the material can be pre-cut), and the peripheral edge segment 24 is folded along peripheral-edge-segment edge 23. Those steps are repeated for all other peripheral portions. Then each peripheral-edge-segment edge 23 is connected to its neighboring peripheral segment 22, such as by using an adhesive such as glue or tape or a fastener.

FIGS. 5, 6 and 7 show the food-serving device 1.2 formed by the performance of the above steps on the integral piece of bendable material 6.2. Generally planar top member 2.2 has a top surface 3.2 and a bottom surface 4.2, and one or more apertures 20 through which food liquid drains when a food to be eaten with one's hands is placed on top surface 3.2. Spacing members 5.2 are formed by the peripheral segments 22 connected to each other by peripheral edge segments 24. Label area 28 can contain markings and indicia about at least one characteristic relating to the food placed on top surface 3.2. The indicia can include, by way of example, the meat temperature (e.g., “rare,” “medium-rare,” “medium,” “medium-well” or “well-done”), the condiments or sandwich dressings included or omitted in the sandwich, or the price of the sandwich. Top surface 3.2, spacing members 5.2, and label area 26 can also contain characteristics relating to the food, or contain advertising such as the name of the sandwich vendor, third-party advertisers, food items for sale by the sandwich vendor, promotional marketing, or other information.

FIG. 8 shows a food-serving device 1.3 according to another embodiment of the present invention, whereby generally planar top member 2.3 has at least one aperture 30. A device according to this embodiment may comprise paper, cardboard, paperboard, corrugated cardboard, posterboard, plastic, bagasse, or closed-cell extruded polystyrene foam. To form the spacing members 5.3 that support the top member 2.3, perforations 33 in top member 2.3 are punctured, cut, or pre-cut, and flaps 34 are pushed downward from top surface 3.3 toward bottom surface 4.3, folding along edges 32 so as to form spacing members 5.3 to elevate top member 2.3 over and above a server, and to form apertures at the same time, making apertures 30 optional.

FIG. 9 shows a food-serving device 1.4 according to yet another embodiment, whereby generally planar top member 2.4 has one or more apertures 40 through it, and spacing member 5.4 is a separate body having a slightly smaller diameter than top surface 41. This is illustrated in FIG. 9 by a point in space 43, disposed directly below the peripheral edge 42 of top member 2.4, which extends slightly outward from the peripheral edge 46 of spacing member 5.4. Top member 2.4 and spacing member 5.4 can be connected by an adhesive such as glue, tape, solder, laminates, thermoplastics, or solvent-based or polymer-dispersion adhesives. Alternatively, top member 2.4 and spacing member 5.4 can be integral with each other.

FIG. 10 shows a perspective view of a food-serving device according to yet another embodiment in use with a server 51 having at least one latticed side wall 55. In this embodiment, the food-serving device 1.5 has a generally planar member 2.2 having at least one aperture 50 through which food liquid drains onto the upper surface 54 of the server 51, a top surface 3.5 and a bottom surface 4.5. The food-serving device 1.5 also has protruding arms 53 extending from the periphery of generally planar member 2.5. Protruding arms 53 perform the spacing function of the spacing members of other embodiments by engaging with the side walls 55, thereby releasably holding food-serving device 1.5 generally horizontally within the basket intermediate of bottom surface 54 of the server 51 and top 56 of the side walls 55.

Server 51 can preferably be any kind of container or receptacle having both a bottom surface and side walls capable of engaging with members 6.5. Examples in addition to a basket are a bowl or tray. Members 6.5 can also alternatively be hooks, latches, hinges, magnets, or a ferromagnetic material, and can be made from any material that the food-serving device 1.5 can comprise. In an embodiment using magnets or ferromagnetic material, both members 6.5 and side walls 55 should comprise magnets or ferromagnetic material so that side wall 55 releasably holds members 6.5 and therefore the food-serving device 1.5 intermediate between the bottom surface 54 of the server 51 and the top 56 of the side walls 55.

It is understood that the embodiments described above are merely illustrative and are not intended to limit the scope of the invention. It is realized that various changes, alterations, rearrangements and modifications can be made by those skilled in the art without substantially departing from the spirit and scope of the present invention. 

What is claimed is:
 1. A food-serving device comprising: a generally planar top member having a top surface on which food to be eaten with one's hands is able to be placed, a bottom surface, and at least one aperture through the top member; and at least one spacing member, having at least a portion thereof below the top member, for resting on an upper surface of a server so as to position the top member over and above the upper surface of the server; whereby food liquid draining from the food placed on the top surface passes through the at least one aperture and onto the upper surface of the server so as to reduce the amount of food liquid absorbed by the food placed on the top surface.
 2. The food-serving device according to claim 1, wherein the top member and the at least one spacing member are integral with each other.
 3. The food-serving device according to claim 2, wherein the device is composed of a bendable material and the spacing member is formable by at least one portion thereof being folded downwardly relative to the top member.
 4. The food-serving device according to claim 2, wherein the at least one portion of the bendable material is at a periphery of the top member.
 5. The food-serving device according to claim 2, wherein the at least one portion of the bendable material is interior of the top member.
 6. The food-serving device according to claim 5, wherein the at least one portion of the bendable material also forms the at least one aperture when folded downwardly.
 7. The food-serving device according to claim 1, wherein the top member is connected to the at least one spacing member.
 8. The food-serving device according to claim 1, wherein the top member and at least one spacing member comprise at least one material selected from the group consisting of cardboard, stainless steel, ceramic, plastic, posterboard, bagasse, and closed-cell extruded polystyrene foam.
 9. The food-serving device according to claim 1, wherein the top surface of the top member has a nonporous coating for preventing the absorption of food liquid by the top member.
 10. The food-serving device according to claim 1, wherein the at least one spacing member is configured to orient the top surface of the top member parallel to a portion of the upper surface of the server.
 11. The food-serving device according to claim 1, wherein the at least one spacing member is configured to orient the top surface of the top member at an acute angle to a portion of the upper surface of the server.
 12. The food-serving device according to claim 1, wherein the food to be eaten is a hamburger on a bun, and the top member is generally circular and has substantially the same diameter as the bun.
 13. The food-serving device according to claim 1, wherein the top surface has a plurality of apertures.
 14. The food-serving device according to claim 8, wherein the food-serving device is integral with the server.
 15. A food-serving device for use with a server having at least one latticed side wall, comprising: a generally planar member having at least one aperture therethrough and having an upper surface for supporting a food to be eaten with the hands; and a plurality of members extending from the periphery of the generally planar member for engaging with at least one latticed side wall of the server to releasably hold the planar member generally horizontally within the server intermediate of a bottom surface and a top thereof, whereby food liquid draining from the food to be eaten with the hands passes through the at least one aperture to the bottom surface of the basket so as to reduce the amount of food liquid absorbed by the food to be eaten with the hands.
 16. The food-serving device according to claim 15, wherein the server having a latticed side wall is a food basket.
 17. A method of serving food to be eaten with one's hands, comprising the steps of: a. releasably spacing a food-serving device above an upper surface of a server, the food-serving device comprising a generally planar top member having a top surface on which food to be eaten with one's hands is able to be placed, a bottom surface, and at least one aperture through the top member; b. placing food to be eaten with one's hands on the top surface of the top member; and c. allowing food liquid from the food placed on the top surface to be drained through the at least one aperture and onto the upper surface of the server so as to reduce the amount of food liquid absorbed by the food placed on the top surface.
 18. The method according to claim 17, further comprising providing indicia on the food-serving device relating to a characteristic of the food.
 19. The method according to claim 17, wherein the step of releasably spacing comprises providing an integral piece of bendable material, downwardly folding at least one portion of the bendable material, and placing the resulting folded member on an upper surface of a server.
 20. The method according to claim 17, wherein the step of downwardly folding additionally forms the at least one aperture. 